CERAMIC JAR RECIPES

Steps:

• Wash the kimchi jars, disinfect them with boiling water, and dry them.
• Boil five catties of boiling water, add salt to melt, and wait for the salt water to cool
• When the salt water cools, you can wash all the vegetables to be put into the jar, change the knife, and dry
• After the brine has cooled, all the vegetables are put in the jar
• Add high liquor,
• Cover the inner and outer covers, and put them in a cool, ventilated place without sunlight!
• Add clean water to seal the edge of the altar. This should be observed frequently. If there is less water in the water seal, replenish it in time. Over time, there will be dust. You can wipe it dry with a clean cloth, disinfect with alcohol, and pour clean water. It is best to cover the jar with a dark cloth to prevent dust and glare
• It is almost sour in about a week. The longer the soaking time, the more sour. If you don't eat it temporarily, take it out. If you like to eat crispy ones that are not too sour, you can also take them out in advance, depending on your personal preference. Old kimchi water is more fragrant. Don't soak the vegetables too much at a time, add new ones after you eat them, so that the kimchi water will get better and better! Add some salt every time after adding new dishes!
  The white radishes in the picture are all dyed rouge by purple cabbage!

Steps:

• You can build your Rumtopf in any food grade container—glass, ceramic, or even food-grade plastic will work. You can make miniature Rumtopfs in quart-sized jars but a bigger vessel, 2 to 3 gallons, allows you to use more fruit and create substantial layers that really show off their beauty. You can find specialized ceramic Rumtopf crocks that are decorated to reflect their purpose but I prefer to use a big glass jar—like a glass cookie jar—so that I can get a good look at my Rumtopf over the course of the harvest. Whatever container you use, scrub it well with hot, soapy water, rinse several times with boiling water, and rinse it out with a little of the rum and you are ready to start.
• Add your first fruit and sprinkle sugar on top in the proportion of 1 cup of sugar for every pound of fruit. Top with enough rum to cover by 1 inch. Keep layering as fruits come into season. You can use any of the fruits listed, and the more the better. Just be sure to layer with enough liquor to cover or your Rumtopf will ferment rather than infuse. If bubbles start to appear, add a little 151-proof rum (also known as overproof rum), which will halt fermentation.
• Allow to rest at least 4 to 6 weeks after the last fruit has been added.
• Use a ladle to dip down into the Rumtopf to draw up your first servings. The fruit is great served on ice cream or served with roast meats, but for adults only, as it will be drenched in rum. When the liquid level threatens to go lower than the fruit, you can strain the remaining liqueur, allow it to settle out, and then carefully decant it into bottles. Leftover fruit can be frozen until ready to use.